This recipe is a vegetarian chickpea version of the classic Moroccan dish Chicken Tagine. To keep things interesting, try it with curry powder or ras el hanout instead of paprika and coriander. A side of bulgur, whole-wheat couscous, or bulgur tabouli makes a great pairing.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes
Serves: 6


  • 3 Tbs. extra-virgin olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 Tbs. minced or grated ginger
  • 3 Tbs. tomato paste
  • 1 Tbs. ras el hanout or mild curry powder
  • 3 carrots, chopped
  • ½ lb. small zucchini, chopped
  • 1 cup vegetable stock or water
  • 2 15 oz. cans no-salt-added chickpeas, undrained
  • 1 Tbs. lemon or orange zest
  • 1 Tbs. fresh lemon or orange juice, more to taste
  • 1 tsp. kosher salt
  • 3 cups cooked bulgur or other whole grain


  1. In a large heavy pot, heat the oil over medium heat until shimmering. Sauté the onion, stirring often, until browned, 5–7 minutes.
  2. Stir in the garlic, ginger, tomato paste, and ras el hanout (or curry powder). Cook, stirring, until fragrant, about 1 minute.
  3. Add the carrots, zucchini, stock, chickpeas with their liquid, and citrus zest. Bring to a boil over high heat, then reduce the heat to medium-low and simmer until the vegetables are tender, 8–12 minutes.
  4. Season with the citrus juice and salt. Serve with the bulgur.

Nutrition Information

Per serving (1½ cups tagine + ½ cup bulgur):

  • Calories: 320
  • Total fat: 8 g
  • Sat fat: 1 g
  • Carbs: 49 g
  • Fiber: 12 g
  • Total sugar: 6 g
  • Added sugar: 0 g
  • Protein: 12 g
  • Sodium: 390 mg 

    Photo: Kate Sherwood/CSPI.